Tried favourites cookery book

Apples to be pared and cored, and filled with sugar and a little cinnamon. Place a tiny bit of butter on each. Fill pudding dish with a cup of raw tapioca or sago, mixed with sugar and grated lemon rind. Place in the apples, and fill up with water, and bake 2 hours in moderate oven. Apple and Bread Crumbs. 6 large Apples, 1 Lemon, i lb. Bread Crumbs, 2 oz. Butter, 2 oz. .Sugar. Butter a pie-dish; pare and chop apples fine. Place a layer of bread crumbs, then apples and sugar, and grated lemon rind and juice, alternately, till dish is full, finishing with bread crumbs. Place butter on top; and bake \ hour. Turn out and serve with sweet sauce. OR, Butter pie-dish. Place layer of bread crumbs and thinly-sliced apple till nearly full. Dissolve a breakfastcup sugar and a teaspoonful cinnamon in 1 pint boiling water and pour over. Let it stand ^ hour to swell, then bake till brown — almost ^ hour. Apple Charlotte. 2 lbs. Apples, 4 lb. Sugar, rind of Lemon (grated). Bread, i oz. Butter, 1 gill Water. Peel and slice apples, and stew with sugar and water and lemon rind for an hour or more, until reduced to half the quantity. Cut slices of crumb of bread ^ inch thick, either round or in devices, and laid overlapping one another. Butter a mould and line it with these slices, dipped first in the melted butter ; then pour apples in and cover with more bread, and bake f hour. Then turn out carefully on dish, and brown for a few minutes in oven. Apple and Custard Pancakes. Apples, 4 Eggs, i pint Cream, Sugar, Cinnamon. Beat eggs well, adding the cream and cinnamon (or almond) to flavour. Cut apples in thin slices, and fry in butter, turning them over when slightly browned. Pour over them the custard of eggs and cream, and fry a light brown. Turn over carefully, and serve with sugar sifted over. Apple Dumpling;. ■•Vpples, Sugar, Lemon. For pastry — J lb. flour, a pinch of salt, teaspoonful baking powder, 5 oz. suet very finely chopped, made to a nice consistency with cold water, and rolled out to ^ inch thickness. Line a buttered basin with the pastry. Put in apples and sugar, cover it with pastry, double the thickness of the sides, and pinch round. Dip a cloth in boiling water, dredge it with flour, and tie over it. Boil 2 hours. Apple Dumpling; (Baked). 1 lb. Apples, 3 oz. Dripping, } lb. Flour, 1 tablespoonful Sugar, a little cold Water, J teaspoonful Baking Powder. Peel the apples round and take the hearts out. Make the other ingredients up into a thin paste and cover the apples very neatly with it, filling up the hearts with sugar and nutmeg. Put them in the oven for about ^ hour. They may bo served with custard sauce, or they may be ornamented with the white of an egg. Apple Dumpling;s (Boiled). Apples, Sugar, Cloves for Dough; i lb. Flour, i teaspoonful Salt, 1 oz. Sugar, 1 lb. Suet, Water. Must have good falling apples. Pare and core apples, filling centre with sugar and a clove. Having mixed ingredients into a not too stiff dough, take a piece and place apple in the centre, draw dough over it, dip balls in flour, and throw into boiling water (slightly salted). Keep balls moving about with fork to prevent them sticking together. Boil J hour. Apples with Dunfillan Paste. 4 tablespoonfuls Flour, 3 oz. Butter, 1 Egg, 1 eggspoonful Baking Powder,